Description
This easy Chicken Enchiladas recipe delivers tender shredded chicken wrapped in warm tortillas, smothered in a tangy, zesty natural enchilada sauce, and topped with melted plant-based cheese for a comforting, flavor-packed meal that comes together quickly and is perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup diced green chilies
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tbsp vegetarian Worcestershire sauce
- 1 tbsp olive oil or avocado oil
Assembly
- 8 corn or flour tortillas
- 2 cups enchilada sauce (natural)
- 1 1/2 cups shredded plant-based cheese
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the Filling: Start by sautéing finely chopped onion and garlic in olive oil or avocado oil until fragrant and translucent. Stir in shredded chicken, diced green chilies, ground cumin, paprika, and vegetarian Worcestershire sauce to infuse the filling with rich, layered flavors. Mix well and remove from heat.
- Warm the Tortillas: Gently warm the corn or flour tortillas in a clean skillet or microwave to prevent cracking and make them easier to roll, ensuring a soft texture in the final dish.
- Assemble the Enchiladas: Spoon the chicken filling evenly onto each warmed tortilla, carefully roll them up, and place seam-side down in a greased baking dish to keep everything secure.
- Pour the Enchilada Sauce (natural): Generously drizzle or spoon the zesty, tomato-based enchilada sauce all over the rolled tortillas to cover every nook and cranny, ensuring moist, flavorful bites.
- Add the Plant-Based Cheese: Sprinkle a lush layer of shredded plant-based cheese over the top before baking.
- Bake to Perfection: Bake the enchiladas in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and golden in spots.
Notes
- Use fresh shredded chicken such as rotisserie or freshly cooked breasts for tender texture.
- Do not overload the tortillas to prevent tearing during rolling.
- Warm tortillas carefully to soften and avoid cracks.
- Adjust seasoning of the enchilada sauce (natural) to taste before baking.
- Let the enchiladas rest for five minutes after baking to help the sauce settle and ease serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 50mg
Keywords: chicken enchiladas, plant-based cheese, Mexican-inspired, quick dinner, gluten free, easy enchiladas
